Raspberry Almond Blondies
Oh, I love, love, LOVE these Raspberry Almond Blondies! They’re filled with bananas, raspberries, almonds and vanilla chips. Since they’re made with browned butter, there’s a richness to them that increases the flavor. The icing is thick and almost caramel-like. It’s then topped with additional almonds and vanilla chips. Utterly wonderful.
I have made so many of these Banana Blondies with different fruits or chips added over the years. Those include Blueberry, Cherry, Peach, Pear, Chocolate Chip and Butterscotch. They turn out so mouthwatering, so rich, so decadent, so heavenly. 🙂
I prepared a dinner for a friend from church as she was entertaining a family one night but didn’t have time to make dinner. Instead of take-out, I offered to bring a meal. I made up Roasted Chicken with Rosemary using chicken thighs instead of a whole chicken or chicken breasts. I added a batch of my Homemade Easy No Knead Dinner Rolls, Chopped Greek Salad, Corn Pudding, and these Raspberry Almond Blondies for dessert. They loved everything and I was happy to be of service.
These festive and beautiful blondies are a little bit more work than some cookie recipes, but they are SO worth it. The taste and texture are outstanding and it’s oh, so hard, to stop at just one! I highly recommend them for your Christmas baking this year. No one will pass on one of these jewels! No one. 🙂
Raspberry Almond Blondies are wonderful for holiday baking.
These festive and elegant bar-type cookies are perfect for Thanksgiving, Christmas or Valentine’s Day celebrations.
This dessert is incredibly rich. The browned butter in the cookie as well as the icing adds so much scrumptious flavor to the cookies.
These luscious cookies will have you swooning from the first bite!
Here’s what I did.
I used these ingredients for the cookie.
Place butter in a small saucepan over medium heat.
Melt the butter and bring to a boil.
Bring mixture to a rolling boil. Stir constantly.
After about 5-10 minutes the butter will start to brown.
Transfer browned butter to a mixing bowl.
Add brown sugar.
Mix with an electric mixer until combined. Allow mixture to cool at least 5 minutes before adding next ingredients.
Meanwhile, mash bananas with a fork.
Once browned butter mixture has cooled, add mashed bananas, eggs, almond extract and salt.
Mix again with an electric mixer until there are no more lumps remaining from the bananas.
Rinse and wash raspberries carefully in a colander.
Pat raspberries dry between layers of paper towels. Set aside.
Add UNBLEACHED flour to browned butter mixture. Bleached flour toughens baked goods. Add raspberries, vanilla chips, and almonds.
Stir ingredients well to combine.
Grease a 9×13″ glass baking dish. Add blondie mixture to prepared baking dish.
Bake at 350 degrees 45-50 minutes until a toothpick inserted in center comes out clean. Cool completely before adding icing.
I used these ingredients for the icing.
Melt butter over medium heat.
Add brown sugar and half-and-half.
Bring mixture to a boil.
Once mixture boils, remove from heat.
Add almond extract and stir to combine.
Add powdered sugar and whisk until no lumps remain.
Here, the icing is ready to spread on cooled blondies.
Spread icing over cooled blondies.
Press sliced almonds over top and press into icing.
Add vanilla chips and press into icing. Refrigerate an hour or two or even over night before cutting into bars and serving.
Serve for any holiday party.
Rich, decadent and so wonderful you won’t be able to stay out of them!
Prepare to drool over these luscious Raspberry Almond Blondies. Yes!
These browned butter bars are amazing.
Here’s the recipe.
RASPBERRY ALMOND BLONDIES
(My own concoction)
Raspberry Almond Blondies
- 1 9×13" glass baking dish
- 2 small sauce pans
- 1 whisk
- 1 wooden spoon
- 1 large mixing bowl
- 1 nut chopper if nuts are not previously sliced or diced
- measuring cups
- measuring spoons
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 cups light brown sugar packed
- 2 large eggs
- 1 cup salted butter (2 sticks)
- 2 tsp. almond extract
- 1 cup ripe bananas mashed with a fork (about 3 medium)
- 1/2 tsp. sea salt
- 12 oz. container raspberries washed gently and patted dry
- 1 cup vanilla chips or premiere white baking chips
- 1 cup sliced or diced almonds
- 1/2 cup salted butter (1 stick)
- 1 cup light brown sugar packed
- 2 cups powdered sugar
- 4 tbsp. half-and-half
- 1 tsp. almond extract
- 1/3 cup sliced almonds
- 1/3 cup vanilla chips or premiere white baking chips
- To brown the butter: Place butter in saucepan over medium heat and bring to a boil.
- Boil, stirring constantly until lightly browned.
- This may take five or ten minutes.
- Once butter has browned, place browned butter in a mixing bowl.
- Add brown sugar and mix thoroughly with an electric mixer.
- Allow mixture to cool about five minutes.
- Meanwhile, place bananas on a plate and mash with a fork; set aside.
- If the mixture still has not cooled sufficiently, wait a few more minutes before adding eggs, almond extract, mashed bananas and salt.
- (So the egg doesn’t scramble!).
- Mix again with electric mixer until thoroughly mixed.
- Stir in flour, raspberries, vanilla chips and almonds.
- Stir mixture until well combined.
- Pour mixture into a greased 9×13” glass baking dish.
- Bake at 350° for about 45-50 minutes until a toothpick inserted in center comes out clean.
- Allow blondies to cool completely before icing with Almond icing.
- Melt butter over medium heat in medium-sized saucepan.
- Add brown sugar and half-and-half and bring to a boil.
- Remove from heat.
- Add almond extract.
- Cool icing 5 minutes.
- Add powdered sugar and whisk until smooth.
- This may take three to five minutes to get all the lumps out.
- Spread over cooled blondies.
- Sprinkle top of icing with almonds and then vanilla chips as evenly as possible.
- Press vanilla chips and sliced almonds very lightly and gently into the icing to adhere.
© Can’t Stay Out of the Kitchen
We loved the way these blondies turned out. So very scrumptious.
These blondies are so much easier to cut if you refrigerate them a few hours or overnight first.
These are great for Christmas baking.
Raspberry Almond Blondies will make your day!!!